Thew Arnott launches range of organic plant proteins


03 Nov 2017 --- Specialist ingredient company Thew Arnott has launched a new range of organic plant proteins, each of which contains vital nutrients for a healthy lifestyle. The growth in vegetarian and vegan eating, as well as flexitarian diets, has seen an increase in consumption of plant-based foods either as a lifestyle or a healthy choice.

Certain plant-based foods such as the “superfood” chia, contains the nine amino acids essential for proper and balanced nutrition and has seen a significant increase in popularity since its approval for use across a variety of foodstuffs. 

Verity Clifton, Applications Technologist at Thew Arnott told FoodIngredientsFirst: “These products can be used for protein fortification in beverages and bakery, and as protein sources for dairy alternatives. Some proteins are functional and can be used to improve food textures.”

“Plant source proteins are on the rise, both in conjunction with the rise of the flexitarian movement and with the concerns over mono-cultivation which is occurring worldwide. Monoculture can have a negative impact on the environment,” she explains. 

“Animal sourced proteins are typically expensive so companies are looking to plant source proteins to boost the nutritional value of their products but with less cost impact.”

“As more consumers are concerned about the source of the foods they eat, supplying organic certified ingredients gives manufacturers the reassurance that every ingredient has traceability throughout the supply chain. It’s a requirement that is still in demand,” adds Clifton.

Derived from high-quality, certified organic raw materials, Thew Arnott’s Organic Protein Portfolio includes Almond, Brazil Nut, Chia, Coconut, Cranberry, Flax, Hemp, Pea, Pomegranate, Pumpkin, Sunflower and Wheatgerm.

The only heat deployed in the production process is that generated by friction. The lack of an external thermal step means that the integrity of Thew Arnott’s Organic Proteins is preserved together with both quality and nutritional value.

Applications include binding, bulking, emulsification, fat replacement and protein replacement.

By Elizabeth Green

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